Hi, thank u for sharing such great recipes. I want to make this kheer for 20 people n by adding some milkmaid as well along with the sugar. Can you pls help me in understanding quantities of ingridients in grams n litres for perfect kheer pls…..

Thank you Manjula ji for sharing the recipes with us. I’ve tried many recipes and now I feel very confident while cooking. my family too appreciate the lovely delicious food I’m preparing. Many thanks once again.

I’m so glad I found this recipie! I’ve been trying for years to find a kheer recipie that had the right proportions (other recipies I’ve tried had too much sugar, or condensed milk, or so on). This tastes great! Thank you so much.

I have tried your recipe of potatoes and cauliflower and it turned out excellent. I shared this recipe with some friends as well. This weekend I will put some of your recipes on my blog. Love your website. You are a genuine home cooking guru. Thanks for sharing your talents.

Hello Aunty,I have tried many of your recipies especially desserts and gravies,they all came out good.Please share the recipe of motichoor ladoo for Diwali.Can we make the kheer in pressure cooker?Thanks for sharing wonderful recipies in easy way for beginners like me…

Manjula Ji,
My friends (mostly from the Punjab) call me the Gora-Punjabi (Gora on the outside, Punjabi on the inside) … for me this is a real compliment.
I have always cooked, and because of your fantastic website, I now have added so many wonderful Indian recipes to my repertoire. When I cooked your “Sooji Halwa” recipe, some Indian friends said it was better than from home!!
And because of your videos, I can see exactly what I should do and how the result should look.
So thank you so much for all the effort that you put into adding to this website for all of your “fans”.

THOROUGHLY ENJOYING ALL RECEIPES, WHICH ARE STRICTLY VEGETERIAN, AND EASY TO PREPARE.
MANY MNAY THAKS FOR YOUR WEBSITE WHICH ALL MY FAMILY MEMBERS THOROULY ENJOY.
CONGRATULATIONS FOR STARTING SUCH WEBSITE.
REGARDS.

Hi Manjula aunty! i am going to try this recipe tomorrow, hopefully it will turn out great. I love all your recipes, they are easy to make and always turn out good. Thank you so much for sharing your wonderful cooking skills with us.

Hello,
I want to cook kheer for 18 people can u plz tell me how much is the milk require in gallons and how much is the rice required.
I am great lover of ur recipies…specially shukurpare and besan pare.

Hello Manjula Aunty,
I am cooking kheer today after a long time and I opened your site to see the ingredients and check our their quantity once again. Your website is a ready referrence for a lot of dishes . Thank you

Hi,
I know this doesn’t help for a milk based alternative if someone’s vegan but a combination of milk and condensed ( canned milk ) make a rich alternative – not necessarily the most healthy option but it gives it a very rich consistancy.

I did this recipe with samo rice (sama ke chawaal) on one of the days when i was fasting……It was absolutely amazing and almost tasted like pheerni.
By just changing the rice type……this dish can serve as two in a one recipe.

I am a vegan and I am wondering if this recipe can be made with a milk alternative? If so, which do you recommend? Almond milk, soy milk, rice milk? Thanks, can’t wait to serve this on Friday after my curry dinner.

You could make this with almond or soy milk or combo of both. Try and experiment and I’m sure it would come out great! Personally, I would try making this with coconut milk as it is creamy in texture like milk and make it coconut kheer. Try adding dates and even jaggery(palm sugar) to coconut kheer and it will come at amazing.
Hope I helped out!

Your receipes are always quick, easy, simple and turns out perfect. I was just wondering if we can also use sweetened condensed milk together with sugar to give the kheer more thickness and sweetness. And if we can how much should we add to what amount of sugar and when to add.
Thanks

I noticed that other kheer recipes add rose water at the end. What do you recommend? do you think it tasted better with or without it? I havent made it yet but i would like a suggestion before i make it.

I also don’t use rose water. If you do, know if you are using rose water or rose essence, the latter being much more concentrated and so you need much less.

I think the cardomom and saffron is enough flavor for kheer. If you use the rose water, try mixing it with only half a batch of the kheer so if you don’t like it you still have kheer without it that you can eat!

Dear Aunti hello:), your all recipies are fantastic .i love your malai kofta its very easy and tasty recipe.now i am going to try
rasmalai and dhokla i am sure it will also be as delicious as all your recipies:) u gave me a new confidence and love of cooking
.thank you sooo much . yours student atiya:)

dear Manjulaji,
I want to make this kheer with vermicelli ( seviyan). I might substitute milk with condensed mik or evaporated milk to save time.. Kindly advise if this kheer will stay good for 3 days if i make it before a party.
Regards

Kate, I have seen Kheer recipes which use brown basmati rice, although I have not made it myself this way. The recipes state to be sure it’s brown basmati that you use and not just brown rice.
Let us know how it turns out 🙂

just visited india… and Kheer is what we liked most from your desserts.
Wonderful to see your cooking and recipe. We ll give it a try this evening
and hopefully our visitors and us will enjoy it at watching our india holiday
videos… Thanks and regards from Germany.

hai’
manjulage I like your dishes very much.I am a house wife,In the lesar time I see your dishes and I prepared your dishes ,my family is so satisfied with that dishes.I want to learn (besan)ke mysorepake and boonde ladu from you.your dishes are like my momes dishes.I am soo happy of knowing your cooking site. I want to learn more dishes from you.

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